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Basil Bean Salad

SUBMITTED BY: Ruth Ann Ramuscak

"I had a recipe for three-bean salad and added garbanzo beans for taste and color. It soon became my father and father-in-law's favorite - that made me happy since 'the moms' are excellent cooks. Now for picnics, I'm asked to 'bring the beans'. -Ruth Ann Ramuscak, Merrillville, Indiana"
PREP TIME  10 Min
READY IN  10 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 (14.5 ounce) can wax beans, drained
  • 1 (14.5 ounce) can cut green beans, drained
  • 1 medium green pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1/2 cup white wine vinegar
  • 1/2 cup vegetable oil
  • 6 tablespoons sugar
  • 1 tablespoon minced fresh basil
  • 3/4 teaspoon ground mustard
  • 3/4 teaspoon salt

DIRECTIONS

  1. In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2007 by KIMJNSN
Although I cut down the sugar by a tablespoon, everyone who tried this salad raved about it! MORE


 
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